I recently updated the software on my iPhone and it now monitors my cell phone usage for me. And not just how much time I spend on my phone but whether that time is spend on social networking, productivity (work email), or other. I can’t decide whether or not this is a feature I will keep enabled, but it’s an interesting benchmark.
I think that as a blogger, people naturally assume you spend a lot of time on your computer. I may be one of the few, but if I’m on my personal computer, I’m either blogging or shopping. I do very little internet browsing just to browse. I’m far more likely to waste time on social media. So unfortunately, I spend very little time reading others’ blogs.
When I do catch up on blogs, I’m always sure to check in with Biz. As one of the few who have been blogging longer than me (10 years!) and who I’ve had the pleasure of meeting in person (she’s just as funny as she comes across on her blog!), she’s forever making life with type 1 diabetes an inspiration…and a tasty one, too!
When we met, we spent a lot of our time talking about blogging and she’s light years ahead of me with her blog savvy-ness. I was overwhelmed with her wisdom and pointers – I mean, she blogs every day, people! While working a full-time job, commuting in and out of downtown Chicago every day, and fitting in everything both fun and productive. I don’t think she sleeps 😉
As I was telling a coworker about some of my favorite food bloggers to follow on Instagram simply for their ARTFUL food, she was kind to say that my food styling and photography was of that caliber. I laughed and informed her that my photos are a far cry from so many and that mine are mostly taken on the floor of my front porch while dealing with the elements, dodging children’s hands and feet from the image, and wrestling a moron of a dog away from the food on the ground being photographed. She laughed. I was sure to also let her know that I’m generally wearing my PJs (boxers and a tank, sans a bra) and that my neighbors surely think I’m insane. OH WELLLLL!
Biz gets it. We’re part of the OG bloggers who don’t have all the whistles and bells – we do it because we love it. Oh, and because we LOVE food. In true Biz fashion, she left the onion out of these tarts but otherwise I followed her recipe and the result was incredible! Tater tot tart? YES. OBVIOUSLY YES. A great way to use up veggies that must go! I loved these tarts with a dolled up salad and served any meal of the day Enjoy!
- 1 Tbsp extra-virgin olive oil
- ½ onion, diced
- ½ green bell pepper, diced
- ¼ cup diced carrots
- 1 cup diced mushrooms
- ½ tsp salt, divided
- 5 eggs
- 3 Tbsp nonfat milk
- ½ tsp black pepper
- ¼ tsp crushed red pepper
- ½ tsp dried parsley
- 30 tater tots
- ¾ cup low-fat shredded mozzarella
- Preheat oven to 400 degrees F. Place 6 individual, 5-inch diameter tart pans on a baking sheet and mist with nonstick cooking spray; set aside.
- Heat olive oil in a skillet over medium-high heat. Once hot, add onion and cook for 1-2 minutes. Add diced bell pepper, carrot, and mushroom along with ¼ teaspoon salt. Saute for 5-6 minutes or until softened. Evenly distribute the cooked vegetables to each prepared tart pan and set aside.
- In a medium bowl, whisk together the eggs, milk, black pepper, crushed red pepper, dried parsley, and remaining ¼ teaspoon salt. Pour the egg mixture over the veggies, evenly distributing between each tart.
- Top each tart with 5 tater tots and 2 tablespoons of shredded cheese.
- Bake for 30 minutes. Remove from oven and allow to cool for 10 minutes before removing from tart pan and serving warm.
Weekly Menu: October 14th – 18th
- Sunday: leftover Sweet Apple Risotto
- Monday: beef tacos, refried beans, guacamole
- Tuesday: turkey meatballs with balsamic roasted vegetables
- Wednesday: Vegetable Soup
- Thursday: BBQ Chicken Quesadilla with sauteed zucchini
Love this! Are you topping with still-frozen tots!
Hi Catherine! Yep, frozen tots! Easy peasy!
Wow what a delicious recipe! Thank you so much for sharing this recipe, I will must try to home. As a Nutritionist i can say this food is 100% healthy and nutritious. https://healthyhouseforall.com/
These breakfast tarts look SO yummy! I have wanted to make this for some time now–but I do not have tart pans. Do you think this could work with a muffin pan instead? My concern is that it would be too much time on the eggs but not enough time to get the tots done. Or, maybe just dump it all into an 8 x 8 pan?
Hi Gayle! I definitely think muffin tins or an 8×8 would work fine! Just check your cook time to make sure the eggs set – should work great! 🙂